On 1/7/2015 11:25 AM, Ophelia wrote:
>


>> Overworking the meat will make it be a brick also. The mixing of the
>> meat, especially with added salt, extracts the myosin from the meat
>> and makes it stick together. You need a little of that to form a loaf
>> or burger patty, but too much makes it hard.
>
> Thanks for the advice, Ed. I seem to remember I made that other batch
> in the Kenwood using the dough hook. What do you think about that?
>

It can work, but be sure not to overdo it. OTOH, if you are making hot
dogs you want a very fine grind and make it into an emulsion that can be
shaped and stick together.